Baking & Snack - June 2006 - 85

cottonseed oil, can match the solids
characteristics and the performance of
the trans-fat-containing, all-purpose
baking shortening being replaced. The
interesterified shortening contains a
significantly higher amount of saturated fats when it is made to match the
solids profile of traditional all-purpose
shortening. Yet it is possible to achieve
the desired finished product attributes
using a lower amount of the interesterified shortening in the formula by also
adding fat replacers or special emulsifiers that contribute to texture, flavor
and mouthfeel.

IN THE REAL WORLD
The potential for higher saturated fat
content in trans-free baked products
is real. Food product developers experienced this challenge when they
started to work on formulating transfree products. But the focus has been
on the total amount of fat per serving,
which includes both saturated and
trans fat content. Not every product
can be successfully reformulated with
zero or lower trans without increasing
saturated fats. Still, the food industry
has reduced or eliminated trans fat in
many traditional products. Some are

Oxidative Stability

Palm

Soy

Canola

Oxidative Stability in Hours (AOM)

PH Soy

% Saturated Fat

Low-Lin
Canola
% Trans Fat

Oil from low-linolenic canola exhibits better stability than oils from conventional
canola and partially hydrogenated (PH) soy.

Threshold Levels
When a food contains less than 0.5 g
of trans fat per serving, Food and Drug
Administration regulations require a
Nutrition Facts panel declaration of 0 g.
(In Canada, the labeling threshold is
0.2 g.) However, foods may not claim
levels lower than the threshold number
but higher than 0. Such claims will trigger
misbranding action by regulators.
Oil processors lightly hydrogenate
many liquid vegetable oils to stabilize
them against rancidity. Also, the
deodorization process flips a few cis fatty
acid molecules into their trans isomer
form. For these reasons, liquid vegetable
oils can contain trans fats but at less
than 1%. At this level, the trans fats are
not functional as solids, and the finished
food usually fits under the 0.5-g-perserving threshold.
Also, by blending different basestocks
or through interesterification, a number
of low-trans shortenings have been
developed that provide desired functional
effects but still allow preparation of
foods with less than 0.5 g trans fat per
serving. But any shortening containing
hydrogenated fats must be listed
as "hydrogenated" in the ingredient
statement on the finished food's
package. Industry observers caution that
consumers do link hydrogenation with
trans. The labeling threshold situation,
although completely legal, may prompt
criticism from advocacy groups as an
attempt to hide trans fat content.

Dow AgroSciences

Natural No-Trans Solutions
Conventional
Non-GMO
Certified Organic

LIQUID OILS: Nexsoy® Industrial Frying and Salad Oils are uniquely "expeller-pressed" and "physicallyrefined" without extraction solvents and refining caustics. This process retains naturally-occurring
antioxidants, giving Nexsoy® the stability of partially-hydrogenated oils without the
unhealthful trans-fats from hydrogenation. Fried foods taste better, and look better.
all the soy goodness

SHORTENING: Nexcel® Zero-Trans Shortening is a no-trans, lower-saturate shortening alternative
designed for the bakery, donut, microwave popcorn, margarine, and general industrial frying categories.
Nexcel® Zero-Trans Shortening is a unique blend of oils that can be customized for your application.

4y
Nexcel Natural Ingredients

Division, Spectrum Foods, Inc.

2520 S. Grand Ave East, Springfield, IL 62703
(217) 391-0091, #11 * (217) 391-0096 fax
info@spectrum-foods.com * www.nexcelfoods.com

For more information, see Page 129

90 / BAKING & SNACK / June 2006

without the soy taste

http://www.nexcelfoods.com

Baking & Snack - June 2006

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